I am wondering if most of you use milk or water in your boxed cake mixes. Thanks so much!!!

I use water.

Water 99% of the time.
Occasionally juice for a flavor boost

I always use water, but I only use butter recipes and add 1/2 box of that flavor pudding --no extra water needed. Is very moist and firm. I get lots of compliments on the flavor and texture of my cakes.

Buttermilk or 50/50 sourcream & water mixture. Never water.

Rae

Thanks so much for your replies. I was wondering because I've been using milk/coffee creamer and I love the flavors that I'm getting but the cakes seem so dense. I'm thinking that maybe by using water or water/sour cream it may make for a little lighter and fluffier cake? Thanks again!!

I never use milk - always water or juice (depending on the cake flavor). If you like spice cake, try it with apple cider in place of the water... YUM

water

Sometimes milk, sourcream or buttermilk - never water. I also add a teaspoon of extract to the mixes, depending on the flavor desired for the cake. Clear vanilla for white cake, sometimes almond too. It just depends - but we get rave reviews for our cakes. I also add chocolate milk to my devil's food and it creates the most delicious, moist chocolate cake!

for those using milk, do you use whole, 2% or skim?

you can use yogurt too.

Flavored coffee creamers